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Chicken Dumpling Stew ????

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Lily
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Chicken Dumpling Stew | A Sunday roast in stew form ???? The chicken thighs are simmered until falling off the bone and the cooking liquor is reduced until thick and gravy-like, all before little cloud-like chive and cheddar dumplings are popped on top to steam and soak up the sauce. ????????

Serves: 4
Time: 2 hours

2 tbsp olive oil
1 kg chicken thighs, bone in and skin on
30g butter
1 large onion, thinly sliced
3 celery sticks, chopped
3 large carrots, chopped
2 garlic cloves, grated
3–4 sprigs of fresh thyme
2 tbsp plain flour
400ml chicken stock
Sea salt and freshly ground black pepper

For the dumplings:
150g self-raising flour
60g cold butter
Good pinch of salt
50g grated Cheddar
1 tbsp snipped chives
100ml buttermilk (or milk/natural yoghurt)

Season the chicken all over with salt and pepper. Heat the oil in a frying pan over a high heat and add the chicken, browning all over before setting aside.
In a casserole pot, add the butter with any leftover oil from the chicken pan and let it melt, then add the onion, celery and carrot and sweat slowly for 5 minutes. Add the garlic, thyme and seasoning.
Stir in the plain flour then add stock and bubble for a minute or two before adding the chicken to the pot and simmer over a medium-low heat for 45-50 minutes.
About 30 minutes before the end of the cooking time, make the dumplings. In a large bowl, rub the flour and butter together with your fingers until it resembles breadcrumbs then add the salt, cheddar, chives and buttermilk, combining to form a soft dough.
Roll the dough into walnut-sized pieces and dot all over the surface of the stew. Recover with the lid and leave to simmer for 20 minutes before serving.
Category
Food
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